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Mini Cherry-Pecan Streusel Loaves
55 Mins
Diet Restriction
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Secret Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup coarsely chopped pecans
  • 4 tablespoons cold unsalted butter, cut in small pieces
  • 1/2 cup unsalted butter, melted
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 1 cup low-fat sour cream
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups dried cherries
  • 1 cup coarsely chopped pecans
  1. Preheat oven to 350°F Butter and flour six mini loaf pans (each 5 3/4 by 3 inches). Make streussel topping: in a bowl, mix streusel ingredients with fingertips until most clumps form. Place in freezer.
  2. Make cherry-pecan batter: In a medium bowl, mix flour, baking powder, salt and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
  3. Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven and quickly sprinkle loaves with streusel topping.
  4. Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.
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